Crockpot Green Chili Chicken Enchilada Soup

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

Add chicken broth to the slow cooker.

Add half a can of green enchilada sauce to the slow cooker and freeze the rest.

Add 2 cans of diced green chilies to the slow cooker.

Add frozen corn to the slow cooker.

Add granulated garlic, onion powder, cumin, chili powder, kosher salt, and black pepper to the slow cooker.

Rinse and drain the white kidney beans, then add them to the slow cooker.

Stir all the ingredients in the slow cooker to combine.

Add the chicken breasts to the slow cooker.

Cover and cook on low for 6 hours.

After 6 hours, remove the chicken from the slow cooker and let it cool slightly before shredding.

Add low-fat cream cheese and Greek yogurt to the slow cooker and stir to combine, being careful not to curdle the yogurt.

Add shredded chicken back into the slow cooker and mix well.

Let the soup sit for about 15 minutes to allow flavors to meld before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens